Regulations on Good Hygiene Practice for Food Article 8
The transportation control of food business operators shall comply with the following provisions:1.Vehicles and containers used for transportation shall be regularly cleaned, kept clean and sanitary, and free from frost or condensation.2.Products shall be stacked in a stable manner and arranged to allow proper air circulation.3.Receiving, loading, sorting, and unloading shall be completed as quickly as possible to avoid drastic temperature fluctuations in transportation compartments, containers, or products.4.During transportation, drastic temperature fluctuations shall be avoided. Where temperature or humidity control is necessary, reasonable control methods and standards shall be established, regularly inspected, and accurately recorded.5.Before loading raw materials, semi-finished products, or finished products with designated storage temperatures, the compartments or containers of transportation equipment shall be ensured to maintain effective insulation. Unless there is a reasonable cause and basis, and proper records are made, the originally designated conditions shall not be altered.6.For compartments of transportation equipment with freezing or refrigeration functions that are used to transport food raw materials, semi-finished products, or finished products with designated storage temperatures, the internal ambient temperature of the compartments shall be randomly checked and recorded during receiving, loading, sorting, or unloading each day.7.The ambient temperature referred to in the preceding paragraph shall not exceed -12°C in compartments used for transporting frozen foods. The ambient temperature in compartments used for transporting refrigerated foods shall not exceed 7℃.8.During transportation, food shall be covered, shielded, or otherwise properly managed.9.When transporting other items that may contaminate raw materials, semi-finished products, or finished products at the same time, measures to prevent cross-contamination shall be implemented. Where cross-contamination cannot be prevented, such items shall not be transported together.
中文原文 食品良好衛生規範準則第8條
食品業者之運輸管制，應符合下列規定：
一、運輸用之車輛及容器，定期清理，不得有結霜或結露現象，並保持清潔衛生。
二、產品堆疊時，保持穩固，並維持空氣流通。
三、收貨、裝貨、理貨及卸貨儘速完成，避免發生運輸設備廂體及容器或產品之溫度劇烈變動。
四、運輸過程中，避免溫度劇烈變動；有管制溫度或溼度必要者，訂定合理溫度或溼度管制方法及基準，定期檢測，並作成紀錄。
五、裝載訂有保存溫度之原材料、半成品或成品前，運輸設備之廂體或容器確保維持有效保溫狀態；除有合理原因及依據，並作成紀錄者外，不得改變原設定之條件。
六、具冷凍或冷藏功能之運輸設備廂體，裝載訂有保存溫度之食品原材料、半成品或成品者，於每日收貨、裝貨、理貨或卸貨時，抽測運輸設備廂體內環境溫度，並作成紀錄。
七、前款環境溫度，裝載冷凍食品之廂體，不得高於攝氏負十二度。
裝載冷藏食品之廂體，不得高於攝氏七度。
八、運輸過程中，食品有遮蔽、覆蓋或其他適當管理之措施。
九、同時載運可能污染原材料、半成品或成品之其他物品者，設置防止交叉污染之措施；其未能防止交叉污染者，不得同時載運。
一、運輸用之車輛及容器，定期清理，不得有結霜或結露現象，並保持清潔衛生。
二、產品堆疊時，保持穩固，並維持空氣流通。
三、收貨、裝貨、理貨及卸貨儘速完成，避免發生運輸設備廂體及容器或產品之溫度劇烈變動。
四、運輸過程中，避免溫度劇烈變動；有管制溫度或溼度必要者，訂定合理溫度或溼度管制方法及基準，定期檢測，並作成紀錄。
五、裝載訂有保存溫度之原材料、半成品或成品前，運輸設備之廂體或容器確保維持有效保溫狀態；除有合理原因及依據，並作成紀錄者外，不得改變原設定之條件。
六、具冷凍或冷藏功能之運輸設備廂體，裝載訂有保存溫度之食品原材料、半成品或成品者，於每日收貨、裝貨、理貨或卸貨時，抽測運輸設備廂體內環境溫度，並作成紀錄。
七、前款環境溫度，裝載冷凍食品之廂體，不得高於攝氏負十二度。
裝載冷藏食品之廂體，不得高於攝氏七度。
八、運輸過程中，食品有遮蔽、覆蓋或其他適當管理之措施。
九、同時載運可能污染原材料、半成品或成品之其他物品者，設置防止交叉污染之措施；其未能防止交叉污染者，不得同時載運。